Side Items

Garden Spaghetti Sauce is for Dinner.

Garden Spaghetti Sauce takes 10 minutes to prepare.

Garden Spaghetti Sauce takes 30 minutes to cook.

Garden Spaghetti Sauce makes 3 servings.

The ingredients for Garden Spaghetti Sauce are:

2 - 14.5 oz. cans Red Gold Petite Diced Tomatoes
1 tbsp. Filippo Berio Olive Oil
1 tsp. Ortalli Balsamic Vinegar
2 tbsp. minced garlic
1/4 c. red or white wine
3 c. Wyler's Beef Bouillion
1 tsp. black pepper
1 tbsp. cracked red pepper (optional--use if you want a little kick)
2 med. fresh carrots, diced
2 lg. fresh celery stalks, diced
1 med. yellow or white onion, diced

Whole Wheat Spagetti or Vermicelli (not figured into calorie count)

Here is how you make Garden Spaghetti Sauce:

Heat up a frying pan on high heat and swish oil around bottom. Add diced onions and minced garlic and cook just until onions begin to clear taking care not to let olive oil burn. Add carrots and cook for 5 minutes. Add celery and cook for 5 more minutes. Add wine and balsamic vinegar to deglaze pan and then add tomatoes and black pepper and optional cracked red pepper. Keeping pan on high heat and stirring frequently allow sauce to cook down. Add in the beef broth and allow sauce to cook down again. Sauce will thicken on it's own. While waiting for sauce to thicken lightly season boneless, skinless chicken breast and grill on George Foreman if desired and cook whole wheat pasta so it will be ready when the sauce is done. Serving suggestion: Slice chicken breast into strips and layer on top of spaghetti and sauce. Garnish with fresh basil leaves and shaved parmesan cheese. Add a side salad and you have a meal that is chock full of vegetables! Number of Servings: 3.5Recipe submitted by SparkPeople user SMUNCY.

The nutritional information for Garden Spaghetti Sauce is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 140.7

• Total Fat: 4.5 g
• Cholesterol: 0.0 mg
• Sodium: 855.7 mg
• Total Carbs: 11.4 g
• Dietary Fiber: 2.9 g
• Protein: 4.5 g

Garden Spaghetti Sauce is Italian cuisine.